Muslinger marineret

Marinated mussels
(4 persons)

Ingredients:

2 kg. mussels

1 dl. olive-oil

100 g. onions

2 teaspoonfuls of capers

1 chopped hardboiled egg

1 dl. balsamico-vinegar

200 g champions

chopped parsley

1 lemon

4 slices of white bread

Put mussels in a pot with a tight fitting lid and let the steam for 5 min. The soup is sifted out and can be used for the fish soup
Take the mussels out of their shells. (The ones, which are not open, are thrown away).
Pour oil in a pot and fry the onions lightly. After 2 minute add the sliced mushrooms, and after 2 more minutes the basamico-vinegar. It should all boil lightly for 5 min. and thereafter cool down.

When the dressing is cold ad the chopped parsely, chopped egg, capers and 2 spoonfuls of capers pickle. Everything is mixed ad salt and pepper is added.
Cut the bread in squares and roast them on a dry pan.

The mussels are placed on a cold deep plate and the dressing is pored over.
Serve with croutons.

Marinated mussels (4 persons)
Ingredients: 2 kg. mussels 1 dl. olive-oil 100 g. onions 2 teaspoonfuls of capers 1 chopped hardboiled egg	1 dl. balsamico-vinegar 200 g champions chopped parsley 1 lemon 4 slices of white bread
Put mussels in a pot with a tight fitting lid and let the steam for 5 min. The soup is sifted out and can be used for the fish soup Take the mussels out of their shells. (The ones, which are not open, are thrown away). Pour oil in a pot and fry the onions lightly. After 2 minute add the sliced mushrooms, and after 2 more minutes the basamico-vinegar. It should all boil lightly for 5 min. and thereafter cool down. When the dressing is cold ad the chopped parsely, chopped egg, capers and 2 spoonfuls of capers pickle. Everything is mixed ad salt and pepper is added. Cut the bread in squares and roast them on a dry pan. The mussels are placed on a cold deep plate and the dressing is pored over. Serve with croutons.